Another summer salad to add to your meal planning list! This is one of my favorite salads. I am notorious for never wanting to cook the same meal over and over, I just love experimenting with recipes so much. However, this salad is on repeat for us all summer and has been for a few years now! I find this perfectly filling for a dinner salad, but it is perfect for lunch too.

The dressing whips up so easy in a blender and stores in the fridge for a few days! It is creamy, tangy, and all around delicious. The grilled chicken adds protein, the cucumbers are refreshing, and of course the best part are the chips crumbled on top like croutons. If you haven’t checked out my taco salad yet, this has Doritos crushed on top…need I say more?

I am flexible when it comes to salad bases, because everyone has their preference. My husband hates iceberg lettuce and likes spinach as his base for most salads. I love a good crunch so I usually opt for romaine or butter lettuce. Choose your favorite salad base for this salad, or make a mix! Spinach, kale, arugula, or romaine are all amazing with this combination.

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Why You’ll Love This Green Salad

Healthy! Eating a salad for dinner makes me feel good about myself. Even if I eat cookies for dessert.
Easy! Make the dressing, chop the veggies, and assemble your salad.
Fresh. This is perfect for summer. A cooling salad helps with the heat!
Delicious. This salad is crave-able, if a salad can be crave-able.

Green salad with an avocado on a plate. Kettle cooked chips on the side with a bowl of green goddess dressing.

How to Make This Green Salad

Please see recipe card at the bottom of this post for the full recipe details.

Cook your chicken. You can buy rotisserie chicken for this salad if you want an easy option! I opted for baking some chicken thighs, simply seasoned with Cavender’s and lemon pepper. Set aside chicken in the fridge to cool while prepping everything else.
Dressing. To make the dressing start by prepping all of the ingredients. Nothing needs to be super finely chopped since we are tossing it in the blender! To the blender add in the greek yogurt, mayo, whole garlic cloves, green onion, basil, cilantro, half of avocado, dill, lemon juice, capers, and salt and pepper. Blend this up until smooth. Taste and adjust seasonings as needed.
Assemble the salad. Start with whatever lettuce/salad base you are using. Top with chicken, sliced cucumbers, diced avocado, goat cheese, and a handful of crushed chips. Drizzle the delicious green goddess dressing on top. Top with fresh cracked pepper and enjoy!

Recipe FAQs

Yes. The dressing will stay good for 3-4 days in the fridge. I would wait to add the dressing until ready to serve!

Try tofu if vegetarian. Chicken works best here, but the salad can totally stand alone without the protein!

Recipe Variations

Make it vegetarian. Tofu or roasted chickpeas, yum!
Make it spicy. Drizzle your favorite hot sauce on top or even mixed into the dressing if you are feeling wild!
Make it pickle-y. Hear me out, instead of capers add in some pickles and a splash of juice….
Chips. Get creative with the chips! Sour cream and onion, salt and vinegar, or dill pickle to name a few.

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